Gelatin films functionalized by lignocellulose nanocrystals-tannic acid stabilized Pickering emulsions: Influence of cinnamon essential oil

被引：72
作者：
Dai, Hongjie [1 ,2 ]
Chen, Yuan [1 ]
Chen, Hai [1 ,2 ]
Fu, Yu [1 ,2 ]
Ma, Liang [1 ,2 ,3 ]
Wang, Hongxia [1 ,2 ]
Yu, Yong [1 ,2 ]
Zhu, Hankun [1 ,2 ]
Zhang, Yuhao [1 ,2 ,3 ,4 ]
机构：
[1] Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China
[2] Chongqing Key Lab Special Food Co built Sichuan &, Chongqing 400715, Peoples R China
[3] Southwest Univ, Key Lab Luminescence Anal & Mol Sensing, Minist Educ, Chongqing 400715, Peoples R China
[4] 2 Tiansheng Rd, Chongqing, Peoples R China
来源：
FOOD CHEMISTRY | 2023年 / 401卷
基金：
中国国家自然科学基金;
关键词：
Pickering emulsions; Essential oil; Cellulose; Gelatin; Films; CHITOSAN FILMS; SOY PROTEIN; PALM OIL; ANTIBACTERIAL; ENCAPSULATION; FEET;
D O I：
10.1016/j.foodchem.2022.134154
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The Pickering emulsions containing cinnamon essential oil (CEO) stabilized by lignocellulose nanocrystals-tannic acid (LCNC-TA) complexes were used to improve properties of gelatin film. The influences of various volume proportion mixed oil (sunflower oil/CEO 1:0, 5:1, 2:1 and 1:1) were investigated. Introducing CEO reduced the droplet size approximately from 57 to 30 mu m, facilitating droplet distribution in film matrix. With increasing CEO proportion, the surface structure of emulsion films became uniform without micropores or cavities, showing good compatibility with film matrix during film-forming process. Furthermore, increasing CEO proportion improved tensile strength (TS, 3.75-4.61 MPa) and water vapor permeability (WVP, 9.16 x 10(-)(12) -7.61 x 10(-)(12) g.cm(-1) s(-)(1) Pa-1) of emulsion films. Besides, the UV blocking, antioxidant and antibacterial properties of emulsion films improved as CEO proportion increased. Compared with the control gelatin film, the loss of CEO in emulsion films effectively decreased through pre-embedding approach by Pickering emulsion method.
引用
收藏
页数：9
相关论文
共 57 条
[41]   Development of functional gelatin-based composite films incorporating oil-in-water lavender essential oil nano-emulsions: Effects on physicochemical properties and cherry tomatoes preservation [J].
Sun, Xinyu ;
Wang, Jiao ;
Zhang, Hui ;
Dong, Mengna ;
Li, Lihua ;
Jia, Pei ;
Bu, Tong ;
Wang, Xin ;
Wang, Li .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 142
[42]   Antibacterial activity in gelatin-bacterial cellulose composite film by thermally crosslinking with cinnamaldehyde towards food packaging application [J].
Thongsrikhem, Nutchanat ;
Taokaew, Siriporn ;
Sriariyanun, Malinee ;
Kirdponpattara, Suchata .
FOOD PACKAGING AND SHELF LIFE, 2022, 31
[43]   Emulsion film based on fish skin gelatin and palm oil: Physical, structural and thermal properties [J].
Tongnuanchan, Phakawat ;
Benjakul, Soottawat ;
Prodpran, Thummanoon ;
Nilsuwan, Krisana .
FOOD HYDROCOLLOIDS, 2015, 48 :248-259
[44]   Encapsulation of cinnamon essential oil in electrospun nanofibrous film for active food packaging [J].
Wen, Peng ;
Zhu, Ding-He ;
Wu, Hong ;
Zong, Min-Hua ;
Jing, Yi-Ru ;
Han, Shuang-Yan .
FOOD CONTROL, 2016, 59 :366-376
[45]   The preparation, characterization, antimicrobial stability and in vitro release evaluation of fish gelatin films incorporated with cinnamon essential oil nanoliposomes [J].
Wu, Jiulin ;
Liu, Hui ;
Ge, Shangying ;
Wang, Shuang ;
Qin, Zhiqing ;
Chen, Li ;
Zheng, Qiuhong ;
Liu, Qinying ;
Zhang, Qiqing .
FOOD HYDROCOLLOIDS, 2015, 43 :427-435
[46]  
Xiang L., 2021, J Leather Sci Eng, V3, P3, DOI DOI 10.1186/S42825-020-00043-Y
[47]   Impact of melting point of palm oil on mechanical and water barrier properties of gelatin-palm oil emulsion film [J].
Xiao, Jingdong ;
Wang, Wenhang ;
Wang, Kun ;
Liu, Yaowei ;
Liu, Anjun ;
Zhang, Shaojing ;
Zhao, Yana .
FOOD HYDROCOLLOIDS, 2016, 60 :243-251
[48]   Characterization of chitosan based polyelectrolyte films incorporated with OSA-modified gum arabic-stabilized cinnamon essential oil emulsions [J].
Xu, Tian ;
Gao, ChengCheng ;
Feng, Xiao ;
Wu, Di ;
Meng, Linghan ;
Cheng, Weiwei ;
Zhang, Yan ;
Tang, Xiaozhi .
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2020, 150 :362-370
[49]   Encapsulation of essential oil in emulsion based edible films prepared by soy protein isolate-gum acacia conjugates [J].
Xue, Feng ;
Gu, Yachun ;
Wang, Yi ;
Li, Chen ;
Adhikari, Benu .
FOOD HYDROCOLLOIDS, 2019, 96 :178-189
[50]   Preparation, physicochemical and biological evaluation of quercetin based chitosan-gelatin film for food packaging [J].
Yadav, Srasti ;
Mehrotra, G. K. ;
Bhartiya, Prabha ;
Singh, Anu ;
Dutta, P. K. .
CARBOHYDRATE POLYMERS, 2020, 227
123456